Soya Keema Biryani Recipe

Cooking Directions

• STEP 1.Wash and soak basmati rice for 30 minutes. Drain the water and set aside.
• STEP 2.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves.
• STEP 3.Add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
• STEP 5.Add minced soya chunks and cook until they are well coated with the spices.
• STEP 6.In a separate pot, bring water to a boil and add the soaked rice. Cook until the rice is 70% done.
• STEP 7.Layer the partially cooked rice over the soya keema mixture. Cover and cook on low heat until the rice is fully cooked.
• STEP 8.Garnish with fried onions and chopped coriander leaves. Serve hot with raita or salad.

Cooking Tips

• Soaking the rice helps in achieving fluffy and separate grains.
• You can add vegetables like peas, carrots, or bell peppers for added flavor and nutrition.
• For a spicier version, increase the amount of red chili powder or add green chilies.

Storage and Serving

• Soya Keema Biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a microwave or on the stovetop before serving.
• Serve hot with raita or salad.